Cream Scones with Lemon Curd
Today is national dessert day. So I had to take a break from watching my Wild Yeast and make some Cream Scones and Lemon Curd. So glad I did to. I have never made a scone, and the Cream Scone was the ticket form Food network kitchen. The scones were like a butter cookie with a nice crumb and a little crumbly. Just perfect for breaking off a small piece and smearing a spoon full of the Lemon Curd on top and then into my mouth. Very delicate. To bad I don't really like hot tea so much in the hot jungle, because it really would go great with a hot cup of tea on a cold and rainy day. So I just ate the scone and lemon curd over the sink.
Recipe for the Scones
1 3/4 cups flour 2 1/2 teaspoons baking powder 3 tablespoons sugar 1/4 teaspoonsalt 6 tablespoons unsalted butter, cut into cubes and refrigerated 2 teaspoons grated lemon zest 1 handful of raisins, I cut them up 1 large egg, beaten 4 Tablespoons heavy cream Preheat the oven to 425 degrees. Line a baking sheet with parchment paper In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal. Add in lemon zest and raisins In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. If the dough is dry add one more Tablespoon cream. Put the dough on a lightly floured work area. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 wedges. Put the scones on the baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve with Lemon Crud The Lemon Curd is from joyofbaking.com
In a stainless steel bowl placed over a saucepan of simmering water, you can use a double boiler if you have one, whisk together the eggs, sugar, and lemon juice until blended. Cook, and keep stiring (don't let it curddle) until the mixture becomes thick ,like yogurt. This should take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small cubes and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will get thick as it cools.
3/4 cup white sugar
1/3 cup fresh lemon juice Please use fresh
4 Tablespoons unsalted butter, at room temperature
1 Tablespoon finely shredded Lemon peel. Just the yellow part